Photograph of the finished Ginger milk curd

China · Sữa đông gừng không hấp

Ginger milk curd

20 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh milk Fresh milk 1 l
  • Photograph of Ginger Ginger 160 g
  • Photograph of Sugar Sugar 100 g
  • Photograph of Sweetened condensed milk Sweetened condensed milk 60 ml
  • Photograph of Pistachios Pistachios 32 g
  • Photograph of Salt Salt 2 g

Method

  1. 1 Crush old ginger and squeeze out 20 ml of juice; only old ginger has enough enzymes to curdle milk.
  2. 2 Pour the ginger juice into a bowl and stir gently to distribute the settled ginger powder evenly.
  3. 3 Heat the milk and sugar to exactly 75 degrees Celsius — hotter and the enzymes die, colder and the milk won't curdle.
  4. 4 Pour the milk from a height into the bowl of ginger water in one go, then do not touch the bowl again.
  5. 5 Wait for 8 minutes until the milk curdles into a jelly-like mass that can be shaken, then sprinkle with pistachios.
Start cooking